Steak & Kidney Pie

Ingredients

• 1/4 cup butter
• 2 1/2 lb. top sirloin, cut in 1-inch chunks
• Salt and pepper
• 1 onion, chopped
• 3 veal kidneys, trimmed of fat and thinly sliced
• 1/2 lb. mushrooms, sliced
• 1/4 cup chopped shallots
• 1 clove garlic, minced
• 1-1/2 cups beef stock (1 can Swanson's beef broth)
• 1 teapoon dried tarragon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup water
• 2 tablespoons flour
• Pastry:
• 3 tablespoons lard (shortening)
• 3/4 teaspoon salt
• 1 cup flour
• 2 tablespoon ice water

Directions

Heat butter in heavy skillet. Sprinkle meat lightly with salt and pepper. Brown beef well on all sides. Push beef to one side; add onion, kidneys, mushrooms, shallots and garlic. Saute until golden. Add beef stock, tarragon, Worcestershire sauce, salt, pepper. Cover and simmer about 1 hour, or until meat is tender. Combine water and flour; stir in; cook and stir until thickened.For pastry: Combine flour and salt; cut in lard or shortening until a coarse meal like consistency. Add water; stir just until combined. Form into a ball. Wrap in plastic wrap and chill for 15 minutes. Put meat mixture into a 1-quart casserole or deep pie dish; cool to lukewarm. Roll pastry to 1-inch larger than casserole. Place on top of meat mixture. Trim; seal edge. Cut a small hole in center of pastry. Bake at 450 degrees for 15 minutes; reduce heat to 375 degrees and bake 20 minutes more or until crust is golden and mixture is bubbly.

Submitted 6/13/05.
Source: My files
Submitted By: Joy Bowers
ebowers@matnet.com
Steak & Kidney Pie